Maple and Blueberry Sausage

Serves 12
By Colleen Thompson
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Sweet, savoury, and distinctly East Coast, these maple and blueberry sausages are a flavourful nod to local ingredients, pairing beautifully with subtle, refreshing beers that let their character shine. Serve them alongside 2 Crows AC Light Lager, a clean, Atlantic-crafted brew with just enough bite to cut through the richness. Or try Saltbox’s Dory Racer NEIPA, light and juicy with soft tropical notes that echo the sausage’s sweetness. For something crisp and cleansing, Burnside’s Killick Lager delivers a refreshing finish with a subtle hop balance. And if you prefer something maltier, Bogside’s Proper Pub Ale offers a nutty, toasty base and gentle bitterness that rounds out each bite.

Ingredients

2 lbs (1 kg) ground pork (or use a mix of pork and ground chicken/turkey for a leaner option)

1/2 cup (125 mL) fresh or dried wild blueberries (if dried, soak in warm water for 10 mins and drain)

1/4 cup (60 mL) pure maple syrup

1 tsp (5 mL) salt

1/2 tsp (2.5 mL) black pepper

1/2 tsp (2.5 mL) dried sage

1/2 tsp (2.5 mL) dried thyme

1/2 tsp (2.5 mL) smoked paprika (optional for depth)

1/4 tsp (1.5 mL) nutmeg

Pinch of red pepper flakes (optional, for a touch of heat)

1 tbsp (15 mL) apple cider vinegar (helps balance the sweetness)

Sausage casings (ask your local butcher to supply them.)

Directions

1. In a large mixing bowl, combine the ground meat, salt, pepper, herbs, nutmeg, and paprika. Add maple syrup and vinegar, then gently fold in the blueberries to avoid breaking them too much.

2. Using your hands or a sausage stuffer, fill sausage casings.

3. Grill over medium heat for about 10–12 minutes, turning occasionally. Pair with fluffy pancakes, eggs, or a drizzle of extra maple syrup. Also delicious sliced into a grain bowl or served with roasted vegetables.

Ingredients

Directions

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